The days are drawing in, it’s getting darker earlier, and my photos are no longer in lovely sunshine. I’ve done the best I can to get this one to the point I wasn’t ashamed to post it, with less that great success. We spent the summer BBQing a lot of old favourites and I just haven’t been tempted to explore new recipes until I saw one in the Sunday paper that looked like it could be adapted to the slow-card lifestyle with little effort. I tweaked the spice levels a bit, dropped the brown sugar, and used it for 8 chicken breasts. It was yummy. DH would have liked it better with some heat (and adding a finely chopped, de-seeded chili pepper would do just that) but DD and I both enjoyed it just the way it was.
a pinch of saffron (yes, it’s expensive, but it really does add to the flavour)
1 tbls each of coriander seeds, fennel seeds and cumin seeds (it’s not really the same with powdered spices)
juice of a lemon
1 tbls red wine vinegar
1/4 tsp cinnamon
1 tbls paprika (not smoked paprika)
1 tbls garlic (more if you want, finely chopped)
3 tbls olive oil
3 tbls finely chopped coriander (cilantro)
Start by putting the saffron in a couple of tbls hot water to steep.
Put all the seeds in a small dry frying pan. Toast them for a few minutes till you can smell the spices and they are dry and toasty – don’t burn them!
Grind the toasted spices in a mortar and pestle.
Combine all the other ingredients and whisk to emulsify.
Put the chicken breasts in a zip-lock bag with the marinade. Leave it for at least an hour or two, turning and massaging the bag every so often.
Served with runner beans (every gardener we know has given us bags of them!) and black lentils with mushrooms and thyme. They went well together. It was only at the last minute that I grabbed my camera to snap the photo, I am so out of practice. I hope we will be doing more experimental cooking now the summer is over and will hope to add more recipes in the coming months.